Blueberry Cream Cheese Turnover

Blueberry Cream Cheese Turnover

Ingredients:

125g Cream Cheese, softened

2 tbsp Caster Sugar

1 tsp Lemon Rind, finely grated 

1 (25 x 25cm) sheet Ready-rolled Frozen Puff Pastry, just thawed, and quartered

1/3 cup Frozen Blueberries

1 Egg Yolk, beaten - for sealing and brushing

1 tbsp Caster Sugar - for topping

Instructions:

Line a baking tray with non-stick baking paper/parchment paper.

Preheat oven to 220°C.

In a small bowl, combine the cream cheese, caster sugar, and lemon rind. Mix well.

Place the pastry on a clean lightly floured work surface.

In the center of the pastry square, spread one-quarter of the cream cheese mixture.

Then sprinkle over one-quarter of the blueberries on top of the cream cheese mixture.

Brush the edge with egg yolk.

Fold puff pastry over to form a triangle and enclose the filling. (*Use the tines of a fork to gently press the edges together.)

Transfer the the triangles on the lined tray.

Repeat process with the remaining pastry squares, cream cheese mixture, and blueberries.

Brush the tops of each triangles with egg yolk and sprinkle with caster sugar.

Bake in the preheated oven for 15~18 minutes or until deeply golden brown and puffed.

Remove from the oven and transfer on a cooling rack to cool a bit before serving.

Serve and Enjoy!!